Preheat oven to 350 degrees. Spray cookie sheet with nonstick vegetable spray. Combine all ingredients to form a soft dough. Roll or pat out on floured board to 1/4-inch thick. Cut 2-inch rounds and place 1-inch apart on prepared cookie sheet. Bake for 15-20 minutes until edges are a light golden brown.

Preheat oven to 350 degrees. In a medium size bowl, combine margarine and fructose, beating until light and fluffy. Mix in egg white and almond extract. Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch balls. Place on a nonstick cookie sheet. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes, until lightly browned. Transfer wax paper to cool.

Place oat bran, rolled oats, Fiber One, bran flakes, raisins and walnuts in a bowl. Mix lightly and set aside. Place sugars and margarine in mixing bowl and mix at medium speed until light and fluffy. Add egg whites and vanilla and mix lightly scraping the bowl before and after adding the egg whites. In a separate bowl combine flour, baking powder, soda and salt and mix at low speed about 1/2 min to blend well. Add flour mixture and water to sugar mixture and mix at medium speed only until flour is moistened. Add bran mixture and mix at medium speed until well blended. Drop by heaping tablespoonfuls onto a cookie sheet that has been sprayed with cooking spray or lined with aluminum foil. Bake at 375 degrees for 12-14 minutes or until lightly browned. Remove from oven and let sit for 1 minute. Remove cookies to wire rack and cool to room temperature. (Author's Note: These cookies, which provide 2 grams of dietary fiber each, aren't terribly sweet. We like them this way, but if you prefer them sweeter, you can add 1 tbsp Weight Watchers dry substitute when adding the other sugars and this will not change the nutritive values.)

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